Spiced Pepitas Recipes

SPICED PEPITAS

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, beat egg white until soft and foamy. In a small bowl mix together sugar, salt, chile, allspice, cumin, and cayenne pepper. Whisk sugar mixture into egg whites. Stir in pepitas until well coated.
• Spread pepita mixture in a single layer on a rimmed baking sheet. Bake until golden and fragrant and seeds are almost completely dry, 10 to 15 minutes. Place baking sheet on a wire rack to cool. Spiced pepitas may be stored in an airtight container at room temperature up to 2 weeks.

SPICED PEPITAS

Steps:

• Stir together pepitas, lime juice, chili powder, sugar, and 1 teaspoon salt.
• Heat pepitas in a large skillet over medium heat, stirring occasionally, until toasted, about 4 minutes.

SPICY ROASTED PEPITAS RECIPE (PUMPKIN SEEDS)

Steps:

• Preheat an oven to 350 degrees F.
• Add the hulled pepitas to a large bowl along the spices and drizzle with olive oil and toss.
• Line a large baking tray with parchment paper. Spread the pumpkin seeds out onto the tray and roast until the seeds are lightly toasted, about 12 minutes, stirring halfway through.

SWEET & SPICY ROASTED PARTY NUTS

Steps:

• Preheat the oven to 325 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper or a silicone baking mat so the maple syrup doesn't get stuck to the pan (this is important). Pour the almonds, pecans and pepitas onto the pan and set it aside.
• In a small bowl, combine the optional rosemary (or any other added seasonings), maple syrup, melted butter, salt, vanilla, and cayenne (if you using). Gently whisk until blended.
• Pour the mixture over the nuts on the prepared baking sheet. Stir well, until all of the nuts are lightly coated. Spread the mixture in a single layer across the pan (the maple syrup will pool on the bottom of the pan, but that's okay).
• Bake, stirring after the first 10 minutes and then every 5 minutes thereafter, until almost no maple syrup remains on the parchment paper and the nuts are deeply golden, 23 to 26 minutes. (The maple syrup coating will be a little sticky right out of the oven, but will harden as the pecans cool.)
• Remove the pan from the oven and stir the nuts one more time, spreading them into an even layer across the pan. Let them cool down for about 10 minutes, then, while the nuts are still warm, carefully separate any large clumps (this may or may not be necessary).
• Let the nut mixture cool completely on the pan. These will keep for up to 2 months in a sealed bag at room temperature.

SUGAR AND SPICE PEPITAS

Steps:

• Preheat oven to 350°F. Spray baking sheet with nonstick spray. Mix pepitas and next 6 ingredients in medium bowl. Stir in 1/4 teaspoon to 1/2 teaspoon cayenne pepper, depending on spiciness desired. Spread pepitas in single layer on baking sheet.
• Bake until pepitas are golden and dry, stirring occasionally, about 15 minutes. Remove from oven. Seperate petpitas with fork while still warm. Cool.

SPICY PEPITAS

Steps:

• Preheat the oven to 375 degrees. Toss all of the ingredients together in a bowl. Spread on a baking sheet and bake 5 minutes, or until lightly browned, shaking the pan once or twice. Serve.

SPICED PEPITAS

Steps:

• Preheat an oven to 350 degrees F.
• Line a large baking tray with parchment paper. Spread the pumpkin seeds out onto the tray and roast until the seeds are lightly toasted, about 12 minutes.
• Add the toasted seeds to a large bowl along with the olive oil, and toss. Add the spices and toss again. Season the seed mixture with sea salt, to taste and serve.